Ham & Veggie Casserole

3 C. dry rotini pasta

3 C. cubed ham

1/2 C. chopped onion

1/3 C. chopped red bell pepper

12 oz. frozen broccoli, steamed

10.5 oz. can cream of chicken and mushroom soup (the combined soup, not two soups)

1/2 soup can half & half (use the empty can to measure)

2 C. shredded sharp cheddar cheese

1/4 tsp. pepper

1/4 tsp. smoked paprika

Cook the pasta in boiling water till tender, drain well. Place the ham in a mixing bowl and microwave on high for 1 minute to remove the water from the ham, drain well. To the ham, add all the remaining ingredients, including the pasta. Combine well. Pour into a lightly greased 3 quart baking dish and bake in a 350 degree oven for 40 minutes.